Monday, August 31, 2015

Healthy Chocolate Fudge Zucchini Brownies



HEALTHY**HEALTHY**HEALTHY

These healthy brownies are high in fiber and Vitamin C, cholesterol-free, gluten-free, vegan, low in sugar (or sugar-free), and they even offer Omega 3s!

Healthy Chocolate Fudge Zucchini Brownies

Ingredients
1/2 cup shredded zucchini (100g)
1/3 cup applesauce (80g)
1 cup plus 2 tbsp water (270g)
2 tsp pure vanilla extract
3 tbsp flaxmeal (18g)
1/2 cup plus 2 tbsp vegetable or coconut oil (115g)
3/4 cup cocoa powder (65g)
1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup xylitol or sugar of choice (150g)
1/16 tsp pure stevia extract, or 2 extra tbsp sugar
1/2 cup mini chocolate chips, optional

Instructions
Recipe for zucchini brownies: Preheat oven to 350F, and line a 9×13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. (If still undercooked, it’s fine. Just fridge overnight and they’ll firm up!) Let zucchini brownies sit 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them. They will be twice as flavorful! Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares.

Frosting
1/2 cup cocoa powder (40g)
2 tbsp pure maple syrup or agave (30g)
1/2 cup virgin coconut oil, melted (75g)
Mix frosting ingredients together to form a sauce. Spread sauce over the zucchini brownies, then fridge or freeze 10-20 minutes and the sauce magically transforms into fudgey chocolate frosting! These brownies taste much richer the next day, after the flavors have had a chance to intensify. Due to the melty nature of the frosting, frosted brownies are best stored in the fridge or freezer (they thaw well).
chocolatecoveredkatie.com

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Wednesday, August 26, 2015

Loaded Potato and Buffalo Chicken Casserole


Loaded Potato and Buffalo Chicken Casserole

INGREDIENTS 

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1⁄3 cup olive oil
1 1⁄2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

Topping

2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

DIRECTIONS

Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
Add the potatoes and stir to coat.
Add the potatoes to a greased baking dish.
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
Once the potatoes are fully cooked add the marinated chicken.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
In a large bowl mix all the topping ingredients together.
Top the raw chicken with the topping.
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
food.com

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11 Ways To Use Coconut Oil


You all know how I love my coconut oil so anytime I see different ways to use it, I try to pass it on to you. If you haven't jumped on the coconut oil train yet, why not? Come on, get on board!!!

11 Ways To Use Coconut Oil

1. As a butter substitute in baking

Coconut oil easily replaces butter in most baking recipes. Just substitute room-temperature coconut oil for butter at a 1:1 ratio (by weight).

2. On toast (preferably gluten free smile emoticon

Spread coconut oil on toast for a slightly sweet butter or jam alternative.

3. In a supercharged smoothie

Add some oomph to your morning smoothie with coconut oil. Just a tablespoon or two will give you a boost of healthy fats.

4. To soothe a sore throat

You've probably heard the old hot-tea-and-honey remedy for a sore throat. But a spoonful of coconut oil in tea works just as well!

5. In freezer fudge

Whip up a batch of this vegan, raw, Paleo-friendly fudge in your freezer. Mix together 1 cup of nut butter, 1/4 cup coconut oil, and several tablespoons of cacao powder (depending on how chocolatey you like your fudge). Throw it into the freezer for 30 minutes, and enjoy!

6. As a leave-in conditioner

Banish split ends and condition an unruly head of hair by adding coconut oil into your haircare routine. Before showering, rub a small amount of coconut oil through your hair and leave it in for 10 minutes.

7. To stop bug bites from itching

The worst thing you can do to a bug bite is scratch it. Instead, slather on some coconut oil. The oil forms a protective layer to allow the bug bites or stings to heal, and even soothes away that annoying itch.

8. As a moisturizer

Coconut oil—or really any oil—makes a great natural lotion. Just rub a small amount on your skin to gently moisturize your whole body.

9. As a lip balm

Since coconut oil is so moisturizing, it makes a great natural lip balm. Your lips will feel super soft—and taste like the tropics.

10. In the bath

Skip the bubble bath in favor of some coconut oil and essential oils. Soothing coconut oil will slowly condition your skin, and the sweet scent of your favorite essential oil will help you relax.

11. As a makeup remover

Wiping away your face and eyelids with coconut oil will gently remove your makeup and moisturize your skin.

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Tuesday, August 25, 2015

3-INGREDIENT COCONUT OIL BISCUITS


Mmmm.......can't wait to try these, ANYTHING with coconut oil has my attention!!

3-INGREDIENT COCONUT OIL BISCUITS

These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.

INGREDIENTS:

2 cups self-rising flour, store-bought or homemadehttp://www.gimmesomeoven.com/how-to-make-self-rising-flour-recipe/
1/4 cup coconut oil (solid, not melted)
3/4 cup coconut milk*, or any milk
DIRECTIONS:

Preheat oven to 425 degrees.

Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.
gimmesomeoven.com

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SLOW COOKER PIZZA DIP



SLOW COOKER PIZZA DIP

Pizza in the form of a dip. Loaded with sausage, peppers, and cheese, this dip is sure to please a crowd. Dunk with toasted garlic garlic, pita, or tortilla chips.

yield: 8 SERVINGS prep time: 10 minutes cook time: 4 hours total time: 4 hours 10 minutes
INGREDIENTS:
Pizza Dip:

1 pound hot sausage, casings removed (I use Jimmy Dean)
1/2 teaspoon red pepper flakes
1 cup green pepper, diced
1 cup onion, diced
2 cloves garlic, minced
1 (28 ounce) can pizza sauce (Don Pepino is my fav)
1/3 cup parmesan cheese
1/2 cup mozzarella cheese
Salt & Pepper to taste

Garlic Bread Dippers:

1 French baguette, sliced into 1/2-inch slices
1 stick unsalted butter
2 cloves garlic, peeled and crushed
1/4 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4-1/3 cup parmesan cheese

Make Sausage Alfredo in 15 Min.

DIRECTIONS:
Pizza Dip:

In the insert of your slow-cooker, add green peppers, onions, garlic, pizza sauce, and parmesan cheese.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and red pepper flakes. Brown the sausage until it's cooked through, breaking it up with your spatula or wooden spoon as you go.

Add the cooked sausage to the slow-cooker with the rest of the ingredients.

Cook on low for 4 hours. Season with salt and pepper to taste. Stir in mozzarella cheese right before serving.

Garlic Bread Dippers:

Preheat the oven to 375 degrees F.

Line a sheet pan with the French baguette slices.

In a small sauce pan over low heat, add the butter and garlic cloves. Cook until the butter is melted, stirring occasionally. Once the butter is melted, add the salt and Italian seasoning. Cook on low for two minutes, stirring occasionally.

Using a pastry brush, coat the slices with the butter mixture. Top with a sprinkling of parmesan cheese.

Bake for 5-7 minutes, or until the bread is golden brown.
onesweetmess.com
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Buffalo Chicken Dip


Buffalo Chicken Dip

The Ingredients

--1 1/2 cups shredded or diced cooked chicken

--2 cups blue cheese salad dressing
--1/4-1/2 cup tabasco sauce (taste while you are putting it in--some people like more spice than others!)
--1 1/2 cups shredded cheddar cheese

The Directions:

--dump everything into a small crockpot (or put an oven-safe dish into a large crockpot filled with ingredients)
--stir to combine
--cook on high 1-2 hours, or until cheese is completely melted and flavors are melded. Take care not to over-cook, or the salad dressing might separate.
--taste. if you want it spicier, add more tobasco. if you want it to taste more mild, add more dressing.

serve with your favorite chips, celery, french bread or crackers.
ayearofslowcooking.com

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Crockpot Bacon Cheesy Onion Dip Recipe!


How about some dip? You know that we just keep on eating during the game and man does not live by sandwich alone!!

Crockpot Bacon Cheesy Onion Dip Recipe!
Author: The Frugal Girls

Ingredients
1 block Philadelphia Cream Cheese, softened {8 oz.}
¾ cup Sour Cream
1 packet Lipton Dry Onion Soup Mix
1 cup Shredded Sharp Cheddar Cheese
10 pieces Bacon {cooked until crispy, then chopped} ~ see tips for cooking perfect crispy bacon!
Small Crockpot or Mini Crockpot
Instructions
Combine all ingredients in mixing bowl, and stir.
Transfer mixture to Mini Crockpot
Cook on low for approx. 1 hour – 1.5 hours, or until done. {stirring occasionally}
Transfer to a cute little dish and serve with Pita Chips or Potato Chips!
For parties or holidays… this can also be served directly from the Mini Crockpot to keep it warm. YUM!

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Shredded Buffalo Chicken in the Crockpot


If you prefer chicken over beef or pork for your game day sandwiches, this one might work for you.

Shredded Buffalo Chicken in the Crockpot

6-8 raw chicken breasts
1/2 cup of Frank’s Wing Sauce
1/4 cup of yellow mustard
1/4 cup of apple cider vinegar

Spray a crockpot with cooking spray- Place the chicken into the crock pot and top with wing sauce, yellow mustard, and vinegar

Place the lid on the crock pot and set it to cook on high for 5 hours

With about 30 minutes left on the timer, take the lid off and shred the chicken- stirring it together with the sauce that is now in the pot

Replace top and let the chicken continue cooking through the cycle. Eat on whole wheat hamburger buns with a shake of wing sauce, lettuce, tomato, and blue cheese!

Plain Crockpot Chicken
6-8 chicken breasts
Salt and Pepper

Spray a crock pot with cooking spray- place chicken breasts into the pot. Cover and cook on high for 4.5 hours. Remove from crock pot and shred

Refrigerate (or freeze- it freezes really well) and use in soups, on salads, or sandwiches. Season each portion as you like!
youngmarriedchic.com

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Pulled Pork BBQ


Sometimes you just can't get the food finished fast enough for your football crew. Here's one that you prepare the night before and it simmers all night while you sleep. Doesn't get much easier than that!!

Pulled Pork BBQ

The Ingredients.

4 pounds boneless pork shoulder
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt

The Directions.

Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
Serve over rice, or make sandwiches on rolls or sliced bread.
ayearofslowcooking.com

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Thursday, August 20, 2015

Cheeseburger Gnocchi


Cheeseburger Gnocchi
Ingredients
1 tablespoon butter
1 (16 oz) package potato gnocchi
½ lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
⅓ cup thinly sliced scallions
Instructions
Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! smile emoticon
Makes: 4 servings.
Read more at http://www.kevinandamanda.com/…/…/cheeseburger-gnocchi.html…
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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Vegetarian Taco Salad - Low Fat


Vegetarian Taco Salad - Low Fat

INGREDIENTS

16 ounces kidney beans, rinsed and drained
8 3⁄4 ounces corn, drained
4 ounces green chilies
2 -3 roma tomatoes, diced
3 green onions, sliced
1 tablespoon taco seasoning
1⁄3 cup light sour cream
4 -5 cups mixed greens, shredded
5 ounces baked corn tortilla chips or 5 ounces polenta corn chips, broken

DIRECTIONS

Stir first seven ingredients (through sour cream) together in a large bowl until combined.
Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
Layer chips on serving plates and top with taco mixture.
Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
food.com
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Parmesan Meatloaf (Low Carb)



For you low carbers, this looks really good. This was shared by a friend of mine and that is her actual end product!!! Yum!!!

Parmesan Meatloaf (Low Carb)

2lbs Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Majoram
1 tbs dried basil
1 tbs dried parsley
1 tbs oregano
1 tbs thyme
1 teaspoon salt
2 teaspoon pepper
1/2 cup mozzarella cheese
4 cloves garlic, chopped
1/4 cup green bell pepper
1 small onion, very finely chopped
1/2 cup spaghetti sauce of your choice
1 tbs olive oil
1 large egg, beaten (optional)

In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl.

Put mixed beef, into a sprayed loaf pan.

Top the meatloaf with pasta sauce and mozzarella cheese.

Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

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Skillet Chicken, Broccoli, Ziti, and Asiago Cheese


Skillet Chicken, Broccoli, Ziti, and Asiago Cheese
INGREDIENTS
2 tablespoons vegetable oil or 2 tablespoons olive oil, divided
4 boneless chicken breasts, cut into 1-inch squares
table salt & fresh ground pepper
1 medium minced onions or 1 cup minced onion
3 medium garlic cloves, minced
1⁄4 teaspoon dried oregano
1⁄8 teaspoon red pepper flakes
8 ounces ziti pasta or 2 1⁄2 cups ziti pasta
2 3⁄4 cups water, divided
1 2⁄3 cups low sodium chicken broth
12 ounces broccoli florets or 4 cups broccoli florets
1⁄2 cup heavy cream
1 ounce asiago cheese, grated, plus extra
asiago cheese, grated, for serving or 1⁄2 cup asiago cheese
1 tablespoon fresh lemon juice
DIRECTIONS
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Add the chicken pieces in a single layer and cook for 1 minute without stirring.
Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
Transfer the chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes.
Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
Add the ziti, 2 cups of the water, and the broth.
Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
Add the broccoli and the remaining 3/4 cup water.
Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
Uncover and return the heat to high.
Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.
Serve.
food.com
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SLOW COOKER CHICKEN PARMESAN



CROCK POT......AGAIN!!!

SLOW COOKER CHICKEN PARMESAN
Author: ADVENTURESINDINNER

That great old favourite made without frying or babysitting.

INGREDIENTS
1 cup breadcrumbs
½ cups fresh grated parmesan
½ tsp crushed chillis
1 tsp dried basil
8 chicken thighs (boneless and skinless)
1 T olive oil
⅔ cup tomato sauce
1 cup mozzarella

INSTRUCTIONS
Mix the first four ingredients together. Press your chicken thighs into the mixture and place in the slowcooker that's been coated with olive oil. Cook on low heat for 6 hours or high for 4. The last 30 minutes top with tomato sauce and then the mozzarella.
Serve over pasta or if you are being particularly virtuous, with salad.
NOTES
If you have any leftovers, this makes an awesome sandwich.
NUTRITION INFORMATION
Serving size: 4 Calories: 678 Fat: 32g Saturated fat: 12g Unsaturated fat: 17g Carbohydrates: 24g Sugar: 4g Sodium: 771mg Fiber: 2g Protein: 71g Cholesterol: 346mg

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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Crock Pot Potato Soup



Kids are back to school, fall is in the air and wouldn't you like to use your crock pot more? This one looks great and I see it in my near future.

Crock Pot Potato Soup

Ingredients:

1 Bag of frozen hash-brown potatoes – squares, not strips (30 oz bag)
1/3 – 1/2 cup chopped onion (depends how much you like onion)
1/4 teaspoon ground black pepper
2 Cans of chicken broth (14.5 oz each)
1 Can cream of chicken soup
1 Package Cream Cheese (softened)
Cheese for the top!

Directions:

Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium to 4-5 hours.
Add the cream cheese (softened) at the end and cook for another 20-30 minutes.
Add some cheese to the top (optional)
Enjoy!
From "raining hot coupons"
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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Tuesday, August 18, 2015

FIVE-STAR GUACAMOLE



FIVE-STAR GUACAMOLE

INGREDIENTS

5 large Hass avocadoes (black in color,slightly soft to the press)
2 large limes, juice of
1 medium white onion (diced)
3⁄4 cup loosely packed fresh cilantro (chopped finely)
1 large tomatoes (Diced-make sure it isn't overly ripe)
salt
finely chopped fresh jalapeno (optional)

DIRECTIONS

Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
Add jalapeƱo to taste.
Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.
food.com

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Monday, August 17, 2015

21 Unexpected Ways To Relieve Pain


Do you have constant pain? Nothing gets on my nerves more than an ache or pain that just keeps interrupting my day. These unusual remedies for pain may surprise you.....Take a look...........http://www.buzzfeed.com/pe…/unexpected-ways-to-relieve-pain…

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How Long Do Spices Last??


Won't be long until we're all dealing with holiday cooking. Anything that can be done ahead of time is a real time saver when it's time to begin cooking. Take a few minutes to check your spices and eliminate what is too old. Your taste buds will thank you for it!

How Long Do Spices Last?
How Long Does Spices Last?
How long do spices last? Most spices are plants that have been dried. Drying is a process to extract water in order to preserve foods (because no form of life can exist without water), thus thwarting the growth of bacteria. The shelf life of spices depends on the best before date and how the spices are stored. Spices alter the taste of foods and in different combinations recipes can be altered to brand new dishes.

So, how long do spices last? When properly stored, the shelf life of spices past their sell by date is ...
http://www.eatbydate.com/other/how-long-do-spices-last/


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Sloppy Joes In A Pocket


Sloppy Joes In A Pocket
Author: Brandy
Ingredients
1 pound lean ground beef
1⁄4 cup chopped onion
1⁄4 cup chopped green bell pepper
1⁄2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3⁄4 cup ketchup
3 teaspoons brown sugar
Salt and black pepper to taste
Shredded cheddar cheese
1 can of 8 refrigerated biscuits
Instructions
Heat oven to 375° F.
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30
minutes. Season with salt and pepper.
Press each biscuit into 6-inch round. Spoon ⅓ cup meat mixture and about 1 tablespoon cheese onto center of each round.
Fold dough in half over filling; use a fork to seal. Place on ungreased cookie sheet.
Bake 9 to 14 minutes or until golden brown.

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Coconut Oil Beauty Hack!


I'm starting to think that coconut oil should have it's own day of celebration.....the list of things you can do with this stuff is never-ending!!
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TOP 10 DIY BEAUTY PRODUCTS USING COCONUT OIL


You all know how much I love my coconut oil and am always looking for more ways to use it! Found this on pinterest and thought you guys might like it.....

TOP 10 DIY BEAUTY PRODUCTS USING COCONUT OIL
http://goo.gl/6vpqTT


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Slow Cooker Corn On The Cob


Still have corn on the cob to use? Try these Slow Cooker Corn On The Cob recipes from the yummy life....they look so good!
http://www.theyummylife.com/slow_cooker_corn_on_the_cob
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Sunday, August 16, 2015

DIY Cookie Holder


Who doesn't love cookies?? Just decorate this easily made container for any occasion.

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